You've tried dry-aged, wet-aged, and even snow-aged beef. Have you tried one which is sake-aged? A cloth is soaked in sake, wrapped around the USDA prime, then rested in their dry-aging fridge for 60 days. At regular intervals, the cloth would be removed, soaked with more sake, before dry aging it again.
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Dry-aging tenderizes the meat and improves it's flavour, but dry-aging it with sake meant that the meat absorbs the sake as well, imbuing it with subtle nutty and floral notes of sake.
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I've only seen this at @cavemen_sg, a casual resto-bar that takes their food very seriously. One day, I'll drop by for their butter-aged wagyu too.
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[Tasting]